INGREDIENTS
- 2oz Cream Cheese
- 1 Tbsp. Pure Maple Syrup
- 1 Large Egg, lightly beaten
- 1 Cup Canned Pumpkin Puree
- 1 1/2 cups Almond Flour
- 3/4 tsp. Baking Soda, Gluten - Free
- 1 Dash Sea Salt (or Himalayan Salt )
- 2 Tbsp. Raw Pumpkin Seeds
DIRECTIONS
- Preheat oven to 350* F.
- Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
- Comine cream cheese and maple syrup in a small bowl; mix well. Set aside.
- Comine egg and pumpkin in a medium bowl; mix well. Set aside.
- Combine almond flour, baking soda, and salt in a medium bowl; mix well.
- Add almond meal mixture to egg mixture, mix until just blended.
- Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.
- Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.
- Sprinkle muffins evenly with pumpkin seeds.
- Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.
- Transfer muffins to rack ; cool & ENJOY!!
21 Day Fix Containers: (serving size: 1 muffin) 1 Purple, 1 Orange
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